2 teaspoons + 2 tablespoons oil vegetable oil

½ teaspoon ginger minced

4 cloves garlic finely minced

½ cup low sodium soy sauce

¼ cup water

½ cup packed brown sugar

1 pound flank steak (or your favorite cut of beef thinly sliced)

⅓ cup cornstarch

2 green onions sliced

Slice the flank steak into thin ¼” pieces. Toss with cornstarch, shaking off any excess and set aside.

In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.

Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.

Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.

Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.

Remove from heat and stir in green onions. Serve over rice.

—notes— Use low-sodium soy sauce for the best results.

—notes— For a little bit of heat, add ¼ teaspoon of red pepper flakes.

—notes— Cook the beef in small batches to ensure even browning. Overcrowding the pan can cause it to steam.

—notes— Slice the beef against the grain for tenderness.

—notes— Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.

—notes— Serve with steamed broccoli or red bell pepper strips if desired.